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Chimichurri Sauce is a simple yet delicious sauce that is mostly used on grilled meat. Filled with fresh herbs and spices, with an olive oil base, it’s the perfect marinade for meats, a great sauce for roasted cauliflower, and a flavorful dip for all kinds of foods.
5-Star Review
“Fan-freaking-tastic. Awesome flavor, great on anything.” – Debbie
Chimichurri Sauce
Chimichurri Sauce is one of the best marinades for grilled meats that I’ve ever tasted. I love this green Argentinian sauce, as it’s filled with such amazing herbs and spices.
This homemade Chimichurri sauce is super easy to make, and lasts for a few weeks in the refrigerator, so I’m always making big batches to use on my dishes. It’s a delicious marinade for grilled meats, and even works as a dipping sauce. Brush it on your meat while grilling, or simply drizzle it on top after cooking. I also love this sauce on vegetables, especially roasted cauliflower!
Chimichurri Sauce Recipe
Ingredients
- 3 cloves garlic peeled & quartered
- 3 limes juice only
- ½ cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ cup extra-virgin olive oil
Instructions
- Place all ingredients EXCEPT the oil in a blender or food processor. Place on the lid and then remove the center section of the lid in order to add the oil. With the machine running, slowly drizzle in the oil and blend until the sauce is almost smooth, scraping down the sides as needed.3 cloves garlic peeled & quartered, 3 limes, juiced, ½ cup fresh parsley leaves,1 cup fresh cilantro leaves, 1 teaspoon ground cumin, ¼ teaspoon smoked paprika, ¼ teaspoon red pepper flakes, ½ teaspoon kosher salt, ½ cup extra-virgin olive oil
- Keep the sauce in an airtight container until ready to use. If it thickens too much during refrigeration, use a little olive oil to thin it down.
- Chimichurri sauce can be used as a marinade or served with grilled or roasted steak and other meats.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Chimichurri Sauce Step by Step
Combine the ingredients: Place 3 cloves garlic peeled & quartered, 3 limes, juiced, ½ cup fresh parsley leaves,1 cup fresh cilantro leaves, 1 teaspoon ground cumin, ¼ teaspoon smoked paprika, ¼ teaspoon red pepper flakes, ½ teaspoon kosher salt, in a blender or food processor and process to blend. With the machine running, slowly drizzle in 1/2 cup extra virgin olive oil and blend until the sauce is almost smooth, scraping down the sides as needed.
Transfer the sauce: Store the sauce in an airtight container or bowl until ready to use. If it gets too thick after being in the fridge, add a little olive oil to thin it out.
Use as a marinade or dipping sauce: Chimichurri Sauce can be used as a marinade or served with grilled or roasted steak and other meats.
Storage
Store this sauce in an airtight container in the refrigerator. It should keep for 2-3 weeks, so don’t be afraid to make a little extra.
Serving Suggestions
This sauce goes so well with lots of meats, veggies, and grilled dishes. We like to slather it on a thick and juicy steak, dip our grilled potato wedges or roasted cauliflower into it and use it to add more flavor to tasty steak fajitas.
Loved this recipe – easy to make and yummy on cauliflower steaks- also on heartier fish!
Can it be be frozen ?
Yes, absolutely!
Fan-freaking-tastic. Awesome flavor, great on anything.
I love hearing that!! Thanks for trying it out!